Arrowroot substitutes
Arrowroot substitutes — 7 options, ranked, with the exact amount
Also called Arrowroot Powder
Use Cornstarch
Same amount as the arrowroot
Similar starch powder with slightly different thickening properties.
The best substitutes for arrowroot are cornstarch, tapioca starch, potato starch, or rice flour, depending on your specific cooking needs and dietary requirements.
Arrowroot is a pure white starch you stir into a hot liquid to make it thick, clear and glossy - a sauce, a gravy, a fruit pie filling. Thickening is its whole job: it brings no flavour of its own, and it never sets firm enough to slice, so a filling thickened with it still slumps when you cut it.
- Verdict —
- Works
- Best for —
- sauces
Updated 19 Aug 2026 · no sponsored swaps
- Jobs
- Thickeningprimary
Every option, one card
Ranked| # | Substitute | Instead of arrowroot | Verdict |
|---|---|---|---|
| 1 | Cornstarchsauces | Same amountWorks | Works |
| 2 | Tapioca starchsauces | Same amountWorks | Works |
| 3 | Potato starchsauces | Same amountWorks | Works |
| 4 | Rice floursauces | Same amount | No verdict on record |
| 5 | Xanthan gumsauces | ¼ tsp per 1 tbsp arrowrootTweak it | Tweak it |
| 6 | Kudzu root powdersauces | Same amountWorks | Works |
| 7 | All-purpose floursauces | 2 parts for every 1 partTweak it | Tweak it |
Cornstarch
similar taste and texture
Similar starch powder with slightly different thickening properties.
- Covers
- Thickening
- Best for
- sauces, gravies, puddings, pie fillings, stir-fries
More common and cheaper. Creates slightly cloudy appearance. Works well in most applications.
Tapioca starch
similar taste and texture
Similar starch powder with similar clear thickening properties.
- Covers
- Thickening
- Best for
- sauces, gravies, puddings, pie fillings, gluten-free baking
Very similar to arrowroot. Creates clear, glossy finish. Great for gluten-free recipes.
Potato starch
similar taste and texture
Similar starch powder with slightly different thickening properties.
- Covers
- Thickening
- Best for
- sauces, gravies, puddings, gluten-free baking, thickening
Creates clear, glossy finish. Works well in cold applications. Great for gluten-free cooking.
Rice flour
similar taste, slightly different texture
Similar flour with different thickening properties.
- Covers
- Thickening
- Best for
- sauces, gravies, gluten-free baking, thickening, coating
Less effective thickener than arrowroot. May need more quantity. Great for gluten-free recipes.
Xanthan gum
similar taste, different texture
Powerful thickener with different properties.
- Covers
- Thickening
- Best for
- sauces, gravies, gluten-free baking, emulsifying
Much more powerful than arrowroot. Use sparingly. Great for gluten-free baking.
Kudzu root powder
similar taste and texture
Similar root starch with similar properties.
- Covers
- Thickening
- Best for
- sauces, gravies, puddings, Asian cooking
Very similar to arrowroot. Creates clear, glossy finish. Traditional in Asian cuisine.
All-purpose flour
similar taste, different texture
Common thickener with different properties.
- Covers
- Thickening
- Best for
- sauces, gravies, baking, roux
Less effective thickener. Creates cloudy appearance. Contains gluten.
Questions
8 questionsWhat's the difference between arrowroot and cornstarch?
Arrowroot is clearer when cooked and works better with acidic ingredients, while cornstarch is more common and cheaper. Arrowroot creates a more transparent, glossy finish.
Can I use arrowroot for gluten-free baking?
Yes, arrowroot is naturally gluten-free and great for gluten-free baking and cooking. It's often used in gluten-free flour blends and recipes.
Why does my sauce turn cloudy with cornstarch but not arrowroot?
Arrowroot creates a clear, transparent finish, while cornstarch can make sauces slightly cloudy. Arrowroot is better for clear sauces and glazes.
Can I substitute arrowroot in any recipe that calls for cornstarch?
Yes, arrowroot can usually be substituted for cornstarch in a 1:1 ratio. However, arrowroot works better with acidic ingredients and creates a clearer finish.
How do I prevent arrowroot from clumping?
Always mix arrowroot with cold liquid first to create a smooth paste, then gradually add it to hot mixtures while stirring constantly.
Can I use arrowroot for thickening cold liquids?
Yes, arrowroot works well for thickening cold liquids and doesn't require heat to activate, making it good for cold applications like puddings.
Is arrowroot better for fruit pies than cornstarch?
Yes, arrowroot is often preferred for fruit pies because it creates a clearer, more transparent filling and works better with acidic fruits.
Can I freeze foods thickened with arrowroot?
Arrowroot doesn't re-thicken after cooling, so it's not ideal for foods that will be frozen and reheated. Use cornstarch or flour for those applications.
Tips for substituting arrowroot
10 tips- Arrowroot is a clear, neutral-tasting thickener that creates glossy, transparent sauces
- It works best when mixed with cold liquid before adding to hot mixtures
- Arrowroot thickens at lower temperatures than cornstarch, so add it near the end of cooking
- It's good for acidic ingredients like citrus and vinegar as it doesn't break down
- Arrowroot creates a clear, glossy finish that's ideal for fruit pies and glazes
- It's naturally gluten-free, making it good for gluten-free baking and cooking
- Arrowroot doesn't re-thicken after cooling, so it's great for cold applications
- It's more expensive than cornstarch but provides superior clarity and texture
- Arrowroot can be used to make clear, smooth puddings and custards
- Store arrowroot in a cool, dry place to maintain its thickening power